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where sweet & savory meets!

Basic Sourdough (Using Liquid Levain)

by mybakingcottage

Love the crusts and oven spring from this loaf!

i have been a little addicted to bread baking recently! One of the reason was because i had to prepare for my classes and the other reason was because i had quite a bit of french flour at home and i needed to find ways to use them up!

But of course the dad is super excited about me having bake him fresh bread every other day! The thing about sourdoughs is they never get thrown away at my home. We use them for sandwiches and whatever balance gets made into croutons and breadcrumbs!

Recipe

Liquid Levain

ingredients

30g Plain Flour

30g Water

10g Liquid Levain

Method

Mix all ingredients together and let it stand at room temperature for 2-3 hours till it doubles in volume

Dough

ingredients

217g Plain Flour

134g Water

4g Salt

44g Liquid Levain

Method

Mix all ingredients in the stand mixer with the dough hook till windowpane

Rest and bulk dough for 4 hours with 1 Stretch and Fold at every hour interval

Pre shape dough and rest for 20 minutes

Final shape dough and proof at room temperature till dough is proofed

Preheat stone and lava rocks in the oven for an hour

Bake in a preheated oven at 250c for 20 minutes and 230c for 15 minutes

**Remember to pour water over lava rocks to create steam

Love the sun ray coming thru the bread! i opted for smaller crumbs as the dad wanted to make some sandwiches and of course you do not want filling falling all over while eating!